Easy dinner recipes are often our favourite dinners.. A few cold weather days and our comfort cravings head towards simple roasted veggies – served here with a delicious rich herbed cheese sauce.. Summers freshness rolling into autumns comfort food 🍂🍁
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INGREDIENTS
Veggies:
🍠 Selection of root veggies of choice, chopped (we used carrots, pumpkin, and potatoes)
🍠 1 tablespoon olive oil
🍠 1 ½ teaspoons za’atar spice or your fav spices
🍠 sea salt and ground black pepper, to taste
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Cheese sauce:
🍠 1 cup mixed herbs, packed tightly (we used parsley, dill, thyme & basil), plus extra for garnish
🍠 1 garlic clove, peeled
🍠 2 tablespoons olive oil
🍠 1 tablespoon lemon juice
🍠 sea salt and ground black pepper, to taste
🍠 1 Herb Garlic Vegan Dairy cheese
METHOD
Preheat the oven to 180C. Line a large baking dish with parchment paper
Place the chopped veggies in ae baking dish and toss them with the olive oil, za’atar, salt and pepper. Once the vegetables are evenly coated, spread them out into a single layer and slide the dish into the oven. Roast the vegetables for 1 hour, taking them out at the halfway point to stir them up and flip them over
Make the herbed yogurt sauce: In a food processor, combine the herbs, garlic, olive oil, lemon juice, salt, and pepper. Pulse the machine a few times until everything is finely chopped, scraping down the sides of the bowl with a spatula if necessary. Add the Herb Garlic cheese to the food processor and pulse until the sauce is fully combined. Check the sauce for seasoning and adjust if necessary
To serve: Spread the herbed yogurt sauce out on the base of your serving plate. Pile the roasted root vegetables on top of the yogurt sauce. Garnish with herbs!
